ROASTED PORK SHOULDER AT GRANDPARENT'S DAY

ROASTED PORK SHOULDER AT GRAND PARENTS DAY

 

Sunday 9/13/2020 was grandparent’s day. Our family and grand kids were here at home and we had an excellent time. The weather was great too.

PORTIONS: 8

 

INGREDIENTS

11 lb. pork shoulder

2 beers

2 cups white wine

Your favorite smoking chips

 

ADOBO (SEASONING)

5 garlic cloves

½ cup chopped shallots

1 tsp. cumin powder

½ tsp. smoked paprika

¼ cup chopped cilantro

¼ cup fresh oregano

2 tbsp. wine vinegar

1½ tsp. salt

¼ tsp. ground black pepper

¼ cup olive oil

 

METHOD

Prepare the pork the day before cooking it.

Cut and measure all the recipe ingredients.

Put in a blender all the adobo ingredients and pure it.

Dry the pork with paper towels.

With a sharp knife cut the pork skin in squares.

With a steel sharpener make perforations in the meat (not the skin)

Insert a funnel in the perforations and squeeze 1/3 part adobo in.

Spread the rest of the adobo all over the pork shoulder, making sure to cover inside the skin cuts.

Refrigerate the pork until next day.

Next day remove the pork from the refrigerator 2 hours before cooking it.

Use a large baking container and pour in the beer and wine. Place on top a griddle and the pork shoulder.

Preheat the oven at 135° C / 325° F.

 Place the chips in a steel pan at the bottom of the oven.  Cook the pork shoulder for around 5 hours.

The minimal interior temperature should be around 155° F / 69° C.

Never let the pan liquid to dry out. Always keep about 2 cups liquid. Add pork broth, chicken broth, beer or wine. The higher the temperature, the softer the pork will be.

In the last 20 minutes, have the oven in low broiler to have a crunchy pork skin. Do not burn it.

Pour the pan juices in a fat separator.  You may use the natural juices or thick the juices in a pot with cornstarch dissolved in water.

You may serve the pork with rice, beans, mashed potatoes, vegetables and salads.